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Mini Shortbreads

Pumpkin Caramel Sauce with Mini Shortbread

5 from 2 reviews

These are the sweetest, butteriest mini shortbread cookies that make the perfect addition to any dessert. Switch up the cookie cutters for any occasion.

Ingredients

Units Scale
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup icing sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 3/4 cup all-purpose flour
  • large crystal sugar for sprinkling on cookies (optional)

Instructions

  1. In a mixer cream together butter and icing sugar. Add vanilla, and salt, mix to combine.
  2. Then add cornstarch and mix until smooth. Next add flour and continue to mix until combine.
  3. Shape dough into a disc and cover in plastic. Place dough in the fridge to firm up, approx. 20-30 minutes.
  4. Preheat oven to 300˚F. Line a baking sheet with parchment paper and set aside.
  5. Roll out the dough onto a lightly floured work surface approx. 1/4 inch think. Using a cookie cutter cut out leaves and place on prepared baking sheet (approx. 1 inch apart).
  6. Sprinkle cookies with large crystal sugar and bake for 20-30 minutes or until the bottoms are browned. Note: baking time varies depending on the size and thickness of your cookies, so watch carefully.

Nutrition

Keywords: Shortbread Cookies, Cookies, Thanksgiving, Treat, Dessert

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